首页|Changes in physicochemical and antioxidant properties of egg white during the Maillard reaction induced by alkali
Changes in physicochemical and antioxidant properties of egg white during the Maillard reaction induced by alkali
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NSTL
Elsevier
Maillard reaction was progressed by incubating the mixture of egg white (EW) and alkali at different temperatures (4 degrees C, 25 degrees C and 37 degrees C) for different days (0, 1, 3, 5 and 7 days), to explore the effects of temperatures and incubating days on physicochemical and antioxidant properties of EW during the treatment of alkali. The results revealed that the color, browning intensity and fluorescence intensity increased with the extended incubating days (P < 0.05), whereas the pH value declined (P < 0.05). The absorbance at 294 nm increased first, and then decreased with the prolonged incubating days (P < 0.05). SDS-PAGE and FTIR showed that Maillard reaction had occurred in EW during the treatment of alkali. Cysteine was the main amino acid involved in the Maillard reaction. The reducing power, ABTS radical scavenging activity and Fe2+ chelating activity of Maillard reaction products (MRPs) increased on the first day of incubation then decreased with the increasing incubating days. Temperature had a pronounced effect on the physicochemical properties of EW and the antioxidant activities of MRPs during the treatment of alkali.
NSTL
Elsevier
